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Samuel Smith Old Brewery, Tadcaster, England

Oatmeal Stout recipe for 5 gallons

1 lb medium crystal malt
1½ lb pale malt
1 lb instant oatmeal
½ lb black patent malt
½ lb roasted barley
6½ lb light malt extract syrup
1½ oz Fuggles hops, 60 minutes before end of boil
Irish ale yeast
¾ lb corn sugar

Steep crushed grains and oatmeal in 150°F brewing water to make three gallons for 60 minutes. Remove and rinse grains. Add extract and bring to a boil. Add hops at specified intervals. Top off to five gallons with cold water and transfer to secondary. Cool to 70°F, aerate and add yeast. Ferment at 65-70°F for a week or until finished. Dissolve corn sugar into finished beer, bottle, and store at room temperature for two or three weeks, then chill and enjoy.

Brasserie St. Sylvestre, St. Sylvestre-Cappel, France

Biere de Garde recipe for 5 gallons

1 lb Belgian aromatic malt
½ lb caramel Vienna malt
1 lb amber candy sugar
9 lb pale malt extract syrup
1½ oz Kent Goldings hops, 60 minutes before end of boil
1½ oz Kent Goldings hops, 15 minutes before end of boil
Belgian golden ale yeast
¾ lb corn sugar

Steep crushed grains in 150°F brewing water to make three gallons for 60 minutes. Remove and rinse grains. Add extract and sugar and bring to a boil. Add hops at specified intervals. Top off to five gallons with cold water, transfer to fermenter, and cool to 70°F. Aerate and add yeast. Ferment at 65-70°F for a week or until finished. Dissolve corn sugar into finished beer, bottle, and store at room temperature for two to three weeks, then chill and enjoy.

Brewery Budweiser Budvar, Ceske Budejovice, Czech Republic

Czech-Style Pilsner recipe for 5 gallons

6 lb extra-light malt extract syrup
½ lb light crystal malt
1½ oz Styrian Goldings hops, 60 minutes from end of boil
2 oz Saaz hops, 10 minutes from end of boil
Czech or Bohemian Pilsner lager yeast
¾ cup corn sugar (for priming)

Dissolve malt extract in 150°F brewing water to make three gallons. Steep crushed crystal malt for 30 minutes, then remove grains. Bring to a boil and add hops at specified intervals. Top off to five gallons with cold water, chill to 50°F, and transfer to fermenter. Aerate and add yeast. Ferment at 50-55°F for two weeks or until finished. Lager 3 to 4 months at 25-32°F. Dissolve ¾ cup corn sugar into finished beer and bottle. Allow several weeks to carbonate at room temperature, then chill and enjoy.

Freeminer Brewery, Cinderford, Gloucestershire, UK

Dry Stout recipe for 5 Gallons

¾ lb roast barley
1 lb flaked barley
6 lb pale malt extract syrup
1½ oz Styrian Goldings hops, 60 minutes from end of boil
Irish ale yeast
¾ cup corn sugar (for priming)

Crush grains and steep with flaked barley in three gallons of water. Bring up to 170°F and remove grains and flaked barley. Dissolve malt extract in brewing water. Bring to a boil and add hops. Boil for 60 minutes. Remove from heat, top off with enough cold water to make five gallons, and cool to 70°F. Transfer to fermenter. Aerate, and add yeast. Ferment for a week or until finished, at 65-70°F. Dissolve ¾ cup corn sugar into finished beer and finish in sturdy bottles. Allow two weeks to carbonate at room temperature, then chill and enjoy.

Oyster Brewery, Isle of Seil, Argyll, Scotland

Scottish Ale recipe for 5 gallons

1 lb dextrin malt
3 oz roast barley
6½ lb pale malt extract syrup
¾ oz East Kent Goldings hops, 60 minutes before end of boil
Irish ale yeast
¾ cup corn sugar

Bring three gallons of water to 160°F. Steep crushed grains in hot water for 30 minutes using a mesh bag. Remove grains, add malt extract, and bring to a boil. Boil for 60 minutes, adding hops at the beginning of the boil. Remove from heat, top off with enough cold water to make five gallons and cool to 70°F. Transfer to fermenter. Add yeast, aerate, and ferment for two weeks at 60-65°F or until finished. Transfer to secondary and condition at 55°F for an additional tw to four weeks. When finished, dissolve ¾ cup corn sugar into beer, bottle, and age at room temperature for two weeks. Chill and enjoy.